Colored chocolate candy

Colored chocolate candy is coated outside the sugar body a layer of chocolate raw materials, but the difference is that this chocolate sugar, diverse forms, flavor chic, beautiful and generous, with characteristics, varieties have 20 to 30 kinds of as many, not only different tastes, but also different forms, loaded with high-end gift box, very elegant, this colored chocolate sugar in foreign countries is also very popular high-end products.production method 1. Sugar heart manufacturing. A variety of colored chocolate must first be made into various types and different flavors of candy heart, and then coated to make, the heart can be divided into the following:(1) hard heart: based on the various nuts of sugar, and some also put glucose. There are two ways to cook: one is that the sugar dissolves in water,
filter
and then boil to a certain temperature, peanuts and other nuts added to the pot together to fry, out of the pot temperature of this hard candy temperature slightly higher;(2) Soft Heart: Based on Fonten (also known as White Horse), Fontaine has two flavors, one with dairy products, used to make a variety of milky hearts, without condensed milk for a variety of fruity hearts. Fangden is sugar, glucose and water dissolved filtration, and then cooked to about 120 degrees C, poured in the cooling table stirred.(3) Wine Heart: Based on sugar, add a variety of famous wines. Sugar and water dissolved after filtration, and then boiled to about 112 degrees C, 3 to 5 minutes away from the fire to add the appropriate amount of wine, sugar water into the powder plate, and then on the surface of the sugar water slightly sieved a layer of starch, insulation crystallization, to be coated with the outer layer. There are sugar, condensed milk, nuts, raisins and other raw materials made of a variety of semi-ficulose heart.2. Chocolate outer coating. Apply chocolate coat, according to a variety of different hearts to apply different specifications of chocolate, the requirements of the coated chocolate black with bright light, good finish, chocolate temperature control at about 28 to 30 degrees C.